Sour Ale - Gueuze

Top 10 Gueuze Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
kettle sour	5.5 gal	6.03%	14.3	1.062	1.016		Partial Mash	1804
Lambic using Turbid Mash	12 L	6%	9.27	1.050	1.004		BIAB	1667
Base Gose (with fruit addition)	6 gal	4.92%	0	1.051	1.013		All Grain	1448
Smoked Gose	4 gal	4.32%	13.27	1.044	1.011		All Grain	1361
Simple Gueuze	5.5 gal	4.64%	0	1.044	1.008		All Grain	1056
Psudo-Lambic	6 gal	4.97%	6.97	1.047	1.009		All Grain	974
Ginger Gose	5.5 gal	4.91%	8.18	1.045	1.007		BIAB	939
Pop gueuze the weasel	5 gal	5.64%	0	1.053	1.010		All Grain	837
Gose Gossage	5 gal	5.02%	9.61	1.050	1.013		All Grain	813
I hope this gueuze well - experiement	1 gal	5.73%	15.89	1.057	1.013		All Grain	676

Newest Gueuze Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
20-11 A Bear gose in the woods	2.5 gal	5.27%	13.61	1.052	1.012		BIAB	12
Summer Gose Around Here!	6 gal	6.18%	4.81	1.059	1.012		All Grain	2
My First Gose	5.5 gal	4.64%	1.96	1.047	1.012		All Grain	33
7% sour base	20 gal	7.03%	0	1.055	1.002		All Grain	30
Kettle Sour Gose	5 gal	5.32%	2.76	1.053	1.013		All Grain	43
New Berlin	20 gal	5.5%	0	1.043	1.001		BIAB	44
blackberry Lambic	264 gal	4.61%	3.65	1.047	1.012		All Grain	55
Awesome Recipe	30 L	2.34%	0	1.024	1.006		All Grain	55
Way She Gose	3 gal	5.2%	9.62	1.059	1.020		BIAB	98
The Misunderstood Monster	5.5 gal	4.43%	20.99	1.040	1.007		All Grain	68

Fermentables Used In Gueuze Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Acidulated Malt	23	German	Grain	acidulated malt	3.4°L	27	11%	2% - 26%
German - Pilsner	17	German	Grain	base malt	1.6°L	38	51%	20% - 100%
American - Pale 2-Row	15	American	Grain	base malt	1.8°L	37	41%	10% - 67%
American - White Wheat	15	American	Grain	base malt	2.8°L	40	36%	17% - 50%
American - Pilsner	14	American	Grain	base malt	1.8°L	37	36%	22% - 54%
German - Wheat Malt	13	German	Grain	base malt	2°L	37	35%	4% - 60%
American - Wheat	10	American	Grain	base malt	1.8°L	38	40%	24% - 61%
Flaked Wheat	6		Adjunct	raw	2°L	34	17%	6% - 33%
Rice Hulls	6		Adjunct	other	0°L	0	4%	2% - 5%
United Kingdom - Maris Otter Pale	6	United Kingdom	Grain	base malt	3.75°L	38	21%	6% - 33%

Hops Used In Gueuze Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	11	3.5	85%	50% - 100%
Cascade	4	7	100%	100% - 100%
Willamette	4	4.5	88%	50% - 100%
Fuggles	4	4.5	92%	67% - 100%
Tettnanger	3	4.5	60%	50% - 100%
Citra	3	11	60%	33% - 100%
Mosaic	3	12.5	59%	20% - 100%
Lemondrop	2	6	100%	100% - 100%
Domestic Hallertau	2	3.9	100%	100% - 100%
Columbus	2	15	9%	5% - 12%

Steeping Grains Used In Gueuze Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Acidulated Malt	2	German	Grain	acidulated malt	3.4°L	27	100%	100% - 100%
Rolled Oats	1		Adjunct	raw	2.2°L	33	14%	14% - 14%
Cherry	1		Fruit	fruit	0°L	6.3	71%	71% - 71%
American - Caramel / Crystal 20L	1	American	Grain	crystal malt	20°L	35	40%	40% - 40%
Briess - Rice, Flaked	1	American	Adjunct	other	1°L	32.2	100%	100% - 100%
American - Munich - Light 10L	1	American	Grain	base malt	10°L	33	60%	60% - 60%
German - CaraFoam	1	German	Grain	crystal malt	1.8°L	37	14%	14% - 14%

Yeasts Used In Gueuze Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - American Ale Yeast US-05	11	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - German Ale 1007	5	Wyeast	Ale	0.11	Low	75%	55°F	68°F
Fermentis - Safale - German Ale Yeast K-97	4	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
White Labs - German Ale/ Kölsch Yeast WLP029	4	White Labs	Ale	Medium	Medium	75%	65°F	69°F
Fermentis - Safale - English Ale Yeast S-04	4	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - Lactobacillus 5335	4	Wyeast	Ale	0.09	-	75%	60°F	95°F
White Labs - California Ale Yeast WLP001	3	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - Roeselare Ale Blend 3763	3	Wyeast	Ale	0.11	Variable	80%	65°F	85°F
Wyeast - Kölsch 2565	2	Wyeast	Ale	0.1	Low	75%	56°F	70°F
Wyeast - Brettanomyces lambicus 5526	2	Wyeast	Ale	0.12	Medium	90%	60°F	75°F

Other Ingredients Used In Gueuze Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	5	Fining	Boil	53%	2% - 100%
Gypsum	5	Water Agt	Mash	28%	0% - 55%
Table Salt	4	Water Agt	Boil	25%	5% - 100%
Lactic acid	3	Water Agt	Mash	54%	17% - 100%
Calcium Chloride (dihydrate)	3	Water Agt	Mash	19%	0% - 45%
Epsom Salt	2	Water Agt	Mash	5%	0% - 10%
Whirlfloc	2	Water Agt	Boil	51%	12% - 90%
Chalk	2	Water Agt	Mash	8%	2% - 14%
Wyeast - Beer Nutrient	1	Water Agt	Boil	0%	0% - 0%
Magnesium Chloride	1	Water Agt	Mash	2%	2% - 2%

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